Monday, October 17, 2011

Halloween, Organic style!

Pumpkin seeds are a great source of protein, fiber, phosphorus and magnesium. Unlike most of the nonorganic brands, our pumpkin seeds are relatively low in sodium (75 to 100 mg per 1/4 cup). 
Toasted Pumpkin Seeds Recipe
If you’re carving an organic pumpkin this Halloween, toast your own seeds and flavor them with your favorite herbs and spices. The basic recipe follows. Tune in tomorrow for some kicked-up Sweet-Hot Pumpkin Seeds with Autumn Spices. 


1 small pumpkin
2 tablespoons vegetable oil
Salt
  1. Preheat oven to 300°F.
  2. Remove seeds using a large spoon. To separate seeds from pumpkin fiber, place the mixture in a large bowl filled with cold water.
  3. Stir the mixture, and seeds will float to the surface. Remove seeds with a slotted spoon, and pat them dry on paper towels.
  4. Place seeds in a dry bowl. Coat them with vegetable oil.
  5. Spread seeds on a foil-lined baking sheet, coated with nonstick spray, and sprinkle with salt.
  6. Bake 30 to 40 minutes, or until lightly browned.

**Sources: 
Organic Authority, "Toasted Pumpkin Seeds"http://www.organicauthority.com/blog/organic/organic-food/toasted-pumpkin-seeds/
NKSQGUVPP9YF


1 comment: